Simple Way to Make Award-winning Mango Mafroukeh - Free download

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Before you jump to Mango Mafroukeh recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

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We hope you got insight from reading it, now let's go back to mango mafroukeh recipe. You can cook mango mafroukeh using 8 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Mango Mafroukeh:

1. Provide 2 Cups of Mango Pulp.
2. Provide 2 Cups of Cashewnut (Powdered).
3. Prepare 1/4 Cup of Semolina (Grinded to fine Powder in grinder).
4. Provide 1 Tbsp of ghee.
5. You need 1/2 Cup of Sugar.
6. Get 1 Cup of Mascarpone.
7. Take 1/2 Cup of Mango Cubes.
8. Take 2-3 Drops of Yellow Colour (Optional, I have not used.).

Steps to make Mango Mafroukeh:

1. .
2. Heat Mango Pulp on high flame till it starts to simmer. Lower the flame and cook till it's consistency thickens..
3. Cook till all the excess water evaporates. Add Sugar and cook till it leaves the sides of the saucepan. Remove it from flame and let it cool. Mango Sauce is Ready..
4. Grind Semolina to very fine powder in a grinder. Add ghee in a container and roast Semolina for 4 to 5 minutes..
5. Add Cashewnut powder to the roasted Semolina. Mix well and further roast on low flame for 4 to 5 minutes..
6. Add Mango Sauce to roasted Semolina and Cashewnut mixture. Mix well and cook till ghee separates and it starts leaving the sides of the saucepan. Remove it from flame, transfer to another container and refrigerate it for 1 hour to get a proper dough for molding..
7. Take a small portion from the refrigerated Mango Dough make a small circle and place it in the mould. Fill the center with Mascarpone. Place another disc on the mould and seal it..
8. Once it's properly sealed gently demould the mafroukeh. If you are not able to demould easily place it in Freezer for 2 to 3 minutes than demould it..
9. If you dont have a mould for assembling take a small ball of the Mango Dough make a small cup like structure. Place a scoop of Mascarpone in it and seal it..
10. Add some Mascarpone to the piping bag. Pipe it on the top of the Mafroukeh. Garnish with a piece of mango..
11. Refrigerate for 2 to 3 hours. Serve chilled..

The mafroukeh was another interesting lebanese dessert I am beginning to enjoy. The Festok cake is our ice cream laid on a sponge cake base and covered with crushed pistachios kernels. You can choose up to two flavours. This traditional Lebanese dessert is one of our most popular. The body of this dessert features a cake-like element made from semolina, sugar and butter (often infused with orange blossom and rose water) and it is topped with a light cream mixture known as eshta or ashta.

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